Photo: Roberto Caruso
Three simple ingredients, no special equipment and six hours to freeze: Can summer get any sweeter than this?
1 vanilla bean
1 cup 35% cream
1/2 300-mL can sweetened condensed milk
Slice the vanilla bean in half lengthwise. Using the back of a paring knife, scrape out seeds from bean. Discard pod; reserve seeds.
Using an electric mixer on medium, beat cream in a medium bowl until soft peaks form, 2 to 4 min. Reduce speed to low and beat in condensed milk and vanilla seeds until mixture is smooth and fluffy.
Scrape mixture into a resealable container. Freeze until firm, about 6 hours.
Protein 3g, Carbohydrates 19g, Fat 17g, Sodium 56mg.
Stop drips from the bottom of your cone by placing a mini marshmallow inside before filling with ice cream.
Originally published in the Today’s Parent Summer 2016 issue. Photo by Roberto Caruso.